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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes . | 2. Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in the flours, then season with pepper and stir to combine. | 3. Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot with a yoghurt sauce and lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	600			1386.0	205.26	178.86	26.4
sea salt				-	-	-	-
onion	1		grated	28.0	6.537999999999999	0.77	0.07
garlic clove	1		chopped	-	-	-	-
feta cheese	100		crumbled	39600.0	613.5	2131.5	3192.0
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
egg	2		beaten	143.0	0.72	12.56	9.51
plain flour	1/2	cup		-	-	-	-
rice flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
black pepper			ground	-	-	-	-
olive oil				-	-	-	-
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.